Oven Roasted Vegetables

This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!

As the cold season approaches, I find myself craving these Oven Roasted Vegetables more and more often. So perfectly tender, these veggies are packed with flavor and natural sweetness. The best part is, you can use YOUR favorite vegetables in this recipe, to make sure you’ll enjoy EVERY. SINGLE. BITE.

WHY THIS IS THE BEST OVEN ROASTED VEGETABLE RECIPE

Because I love vegetables, I have experimented A LOT and tried many different seasonings and variations. The Roasted Vegetable recipe I am sharing today is the best because:

It’s simple. You’ll just need to prep the veggies and drizzle them with olive oil, balsamic vinegar, fresh rosemary, dried Italian herbs, salt, and pepper. Mix it right in the baking sheet and it’s ready to roast!

It’s flavorful. The balsamic vinegar adds superb taste to the veggies, and the fresh rosemary adds a wonderful aroma.

It’s versatile. Use any vegetable combination that suits your palate.

It’s tested. I have made these Roasted Vegetables so many times, and they always come out perfect!

WHAT ARE THE BEST VEGETABLES FOR ROASTING?

Like I mentioned above, almost any kind of vegetable can be roasted. Try different variations based on your personal preferences. Here are some ideas:

WHAT VEGETABLES CAN BE ROASTED TOGETHER?

All of the vegetables I mentioned above can be roasted together. Some of the vegetables are harder (beets, potatoes) and some are softer (zucchini, tomatoes). The “secret” is to cut the harder vegetables into smaller or thinner pieces, so they cook faster. For more info on each vegetable’s roasting time, check out this article: Oven Roasting Times for Different Vegetables

If you’re using parchment paper, you may have to lower the temperature to 450 °F, since this is the limit for most parchment papers. I would also suggest mixing the vegetables with the seasonings in a large mixing bowl first, and then spreading them on the parchment paper.

Oven Roasted Vegetables Video Tutorial

OVEN ROASTED VEGETABLES

This is the easiest, simplest, and tastiest Oven Roasted Vegetables you’ll ever try. Perfectly seasoned and colorful, they are healthy and full of flavor!

Course Side Dish

Cuisine American

Keyword oven roasted vegetables, roasted vegetables

Prep Time 10minutes

Cook Time 40minutes

Total Time 50minutes

Servings 4servings

Calories 225kcal

Author Tania Sheff

Ingredients

1/2small butternut squashpeeled and cut into 1/2 inch cubes

1medium beetrootpeeled and cut into 1/2 inch cubes

1medium zucchinicut into 1/3 inch half-circles

1medium summer squash cut into 1/3 inch half-circles

1medium red onionpeeled, quartered, and separated into pieces

1large red bell peppercut into medium pieces

1/4cupof extra virgin olive oil

1/4cupbalsamic vinegar

1tbsp.fresh rosemary finely chopped

1/2tbsp.dried Italian herbs

Salt and pepperto taste

Instructions

Preheat the oven to 475 °F.

Place the vegetables onto a large, non-stick sheet pan (about 13×18 inches). Drizzle them with olive oil, balsamic vinegar, freshly chopped rosemary, and Italian herbs. Season with salt and pepper to taste.

Using your hands, mix all of the vegetables very well, so they are evenly coated with oil and seasoning. Spread the vegetables out in a single layer.

Bake for about 40-45 minutes, stirring once, halfway through cooking.

Garnish with fresh rosemary. Serve.

Notes

If you’re using parchment paper, you may have to lower the temperature to 450 °F, since this is the limit for most parchment papers. I would also suggest mixing the vegetables with the seasonings in a large mixing bowl first, and then spreading them on the parchment paper.